Tag Archives: Vitamin

Broiled Honey Banana Cinnamon Grapefruit

I’ve enjoyed a juicy broiled grapefruit many many times but wanted to turn it up a notch and boy did I ever! If you’ve never broiled a grapefruit, I encourage you to partake in this type of debauchery.

Broiling grapefruit softens the pulp and allows the juices to break free. You think you’ve had a juicy grapefruit before? Try broiling it, you’ll be amazed. So sweet and tender all by itself.

But add some raw honey, sliced banana and a sprinkle of cinnamon and you just took breakfast to a whole new mouth-gasm, flavor combination explosion, nutritionally packed level.

Not only are these delicious, juicy, full of favor but you can start your day with:

Vitamin C

Vitamin A

Fiber

Potassium

Healthy gut flora

Energy

Just cut your grapefruit in half and pre-section the wedges with a knife. This will make it easier to enjoy all the goodness easily with a spoon when it’s done. When you spread the raw honey on the grapefruit it may seem difficult to spread but it only takes a couple of seconds for the citric acid to make the honey more spreadable. Top with sliced bananas and sprinkle with cinnamon. Little on steps, HUGE on taste.

You can see below how I made little tin foil circle to place the grapefruit in to keep it from tipping. It’s not necessary but It my baking pan doesn’t have sides so I didn’t want to take the chance of it getting away from me.

Preheat oven to broil with baking sheet on the middle rack. Too close to the heat and your grapefruit can burn.

Cut grapefruit in half and spread 1 tbsp of honey on each half.

Place slices of banana on top of each grapefruit half.

Sprinkle each half with cinnamon.

Broil for 4 - 8 minutes. Check at 4 minutes and if not browned yet, put in for another 2 minutes at a time. Mine took the full 8 minutes but oven temperatures vary so be safe and check every couple minutes after the initial 4 minutes.

Eat and have a napkin handy because these sweet delectable citrus treats are juicy!

This recipe is packed with so much goodness it’s insane. Loads of protein from the quinoa, edamame, black beans and a even some from the sweet potato.

The sweet potato is one of the healthiest foods you can eat. Did you know it has 213% of the recommended daily requirement of vitamin A? Holy carp.

It’s loaded with vitamin C, biotin (great for hair and skin), potassium, lots of fiber and b-vitamins too. It’s one seriously nutritionally packed veggies. Plus they taste so good. So good that I drove to my moms house and brought her some because I knew she would love it.

I love this recipe so much because not only is it nutritionally packed but it’s FULL of flavor and makes a hearty meal. One large stuffed sweet potato makes a meal. They can also be re-heated easily just by popping them in the microwave for 1 -2 minutes. You can also sprinkle with your favorite shredded cheese if you want.

Whip up a batch of these for Meatless Monday or your vegan friends. Non-vegans will seriously be impressed, I’m not kidding.

4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork

1 cup uncooked quinoa

2 cups vegetable broth

1 tbsp oil (olive, coconut or ghee because you will use it to saute)

1 cup chopped yellow onion

1 clove garlic or ½ tsp garlic minced

1 (15 oz) can black beans, drained and rinsed

1½ cups cooked edamame

½ tsp ground cumin

½ tsp ground paprika

¼ tsp ground coriander

⅛ tsp caynenne pepper

3 tbsp fresh lime juice

3 tbsp raw honey

dash of salt and pepper

Instructions

Preheat oven to 400 and bake sweet potatoes for 50 - 55 minutes. They should be soft.

While the sweet potatoes are cooking, in a large saucepan bring quinoa and vegetable broth to a boil and then lower to a simmer and cover for 30 minutes, stirring occasionally.

In a small skillet, heat oil (I used ghee) and saute the chopped onions for 4 to 5 minutes, browning them slightly. In the last minute of sauteing, add the garlic and mix and continue cooking for the last minute.

When the sweet potatoes are done baking, let them cool a minute so you can handle them without getting burned.

Once cooled, using a paring knife, slice a long oval in the top of the potato and scoop out about 60% of the sweet potato and set aside (save it for another recipe or make mashed sweet potatoes for tomorrows dinner).

Once the insides have been scooped out, fill the hole with the quinoa mixture.